Lamb and Cabbage Stew

Cook Time 3 hours

Serves 4

Ingredients

1.2kg lamb shoulder or mutton, trimmed and cut into 4–5cm chunks

A pinch of salt

10g butter

1 tsp olive oil

1 cabbage (about 1 kg), cut into wedges

4 cloves garlic, thinly sliced

1 tsp toasted black peppercorns, lightly crushed

2 bay leaves

750ml chicken stock (alternatively use water)

To Serve

Parsley, chopped, to serve

Crusty bread, to serve

Method

Season lamb pieces with salt, melt the butter and oil in a large casserole pan, then sear the lamb pieces until golden. 

Add a layer of cabbage, lamb, cabbage, garlic, pepper, a bay leaf and stock. Repeat with a second layer, placing the remaining bay leaf on top and pouring over the rest of the stock.

Cover with baking paper and a tight-fitting lid, and cook gently over low heat for 2–2½ hours, until the lamb is tender.

Serve with a sprinkle of parsley and bread on the side.